Mountain Bird Maine Crab Salad

By Marcus Samuelsson |

Mountain Bird is a fun and delicious restaurant found in East Harlem’s Tasting Central. It whips out innovative dishes, inspired by both French and Japanese cuisine. From the folks atTastings Social, this semi-permanent pop-up continues to impress with menu items like this Maine Crab Salad with Avocado, Red Pepper, Shallot, and Mint Mango Coulis.

Prep Details

Servings: 1

Total time: 10


For the Mint Mango Dressing

2 mint leaves, chopped

2.5 tablespoons mango puree

10 ml white balsamic vinegar

For the Crab

2 ounces Maine crab meat

1/2 teaspoon shallot, minced

1 teaspoon red pepper, minced

1/4 teaspoon mint, minced

15 ml lemon Juice

45 ml extra virgin olive oil


Edible Flower

1 pinch fleur de sel

White Pepper

2 inch round phyllo dough

1 tablespoon pureed avocado

Mint Mango Dressing


For the Mint Mango Dressing

Mix all ingredients together in a mixing bowl until well-combined.

For the Crab

Cut the phyllo dough into a 2 inch circles. Layer two pieces together with egg white and deep fry in 310 degrees oil until crispy and golden brown.

Gently mix together the crab meat, shallot, red pepper, mint, lemon juice, and olive oil.

Place 1/2 cup of the crab mixture and 1/2 tablespoon of the avocado puree on top of the crispy phyllo dough circles. Make a second layer.

Decorate with the micro celery and edible flower. Drizzle Mint Mango Dressing around the Crab Salad.